Chinese Culinary Arts

Author: Chen Suhua
Publisher:
Publish Date: 2006-03-01
Features: The mechanization of cooking—Why implement it? How to implement it? Should it be fully industrialized products, or a rational development while preserving the fine traditions of craftsmanship? The standardization of cooking food—What is standardization? How to standardize? Is it standardization that limits diversity, or selective standardization? The innovation of dishes and delicacies—Is innovation for "commodification," or for "beauty of life"? Answers to all these questions can be found in this book. It introduces mixed processing, combination processing, cooking processing, optimization processing, and finished product shaping techniques, offering a systematic and comprehensive, yet novel content. This book serves as a textbook for culinary arts and technology professional courses.